Awards, big plans for Emu Bay Lavender

DYNAMIC DUO: Mother-and-daughter team Eliza and Sophie Sheridan with the awards received by Emu Bay Lavender. They have big plans for the future.
DYNAMIC DUO: Mother-and-daughter team Eliza and Sophie Sheridan with the awards received by Emu Bay Lavender. They have big plans for the future.

Emu Bay Lavender is going from strength to strength thanks to the passion and commitment of mother-and-daughter team Eliza and Sophie Sheridan.

The business was recognised at the 24th annual Australian Lavender Growers Association conference held in Port Arthur, Tasmania in March.

The Sheridans received second place in the Dawn Baudinette Award for Excellence in Tourism.

Sophie said the winner was the Port Arthur Lavender farm, where the event was held, and a much bigger and longer-established business, so they were very pleased to take home the runner-up award behind that competition.

"It was really good to catch up with everyone, we are all like a big family in the lavender business," Sophie said.

Less than year after they opened in November 2017, Eliza won the 2018 Kangaroo Island Food and Wine Association's Rising Star award, which included a stint working out at Southern Ocean Lodge, getting to try all aspects of that business from the restaurant to guiding to housekeeping.

But she said she was busy with her own business, she had to cut the stay short and rush back to Emu Bay, a testament to her dedication.

Emu Bay Lavender is offering a special all-day breakfast menu this Mother's Day created by its new in-house chef Brad Pearce, of Damn Duck fame.

"There is no alarm clock needed, with plenty of bubbles and Mother's Day inspired cocktails available."

Sophie and Eliza are excited to have chef Brad on board, who brings with years of experience working in Adelaide's cafe scene and who has a real creative flair.

He is hoping to incorporate lavender in the menu as much as possible.

They have big plans for the farm and restaurant, including a replanting program with more edible lavender varieties, suitable to make into tea blends, jellies, mustards and other items they can incorporate into the menu.

Eliza said they also want to "crank up" the still to make essential oils from the existing plantings.

They are also planning on some rebranding, working on the logo, uniforms and freshening up its look and products, making them more on trend.

She would also like the business to go down the sustainability route, getting rid of as much single-use plastics as possible.

In the long-term, "future future" they would love to have special showroom for tours, where visitors can learn more about lavender and how it is turned into different products.

And they are planning on opening year round and to be always open to provide certainty for visitors and locals alike.

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